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Feggites Red 2011 - Oenogenesis Winery
Oenogenesis Winery

FEGGITES RED 2011 - OENOGENESIS WINERY

  Greece / Drama
€16.50
14.10
€14.10

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Probably the finest Bordeaux blend in Greece!

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Why do we love it?

Feggites (skylights) 2011 Domaine Oinogenesis is probably the classiest Bordeaux blend in Greece and one of those that will not pass by easily.

From the hands of the "Wizard" Bakis Tsalkos, the man who made famous the wineries he worked for as an oenologist, Cabernet Sauvignon, Merlot and Cabernet Franc are combined into a blend that has nothing to envy from famous French wines.

Having lived half his life in France and having worked for some of the largest wineries, Bakis decided to start his own winery, Oenogenesis, in his hometown, Drama. He already knew the French varieties very well. He knew he would make good wines. The area had all the guarantees. But he wanted to make great wines. That would be the big bet.

Did he win the bet? Enjoy the Feggites Red 2011 by Oenogenesis winery and answer yourself.

We suggest decanting it for about an hour before enjoying it. It already waited for a long time. Give it just a little bit more. It will reward you.

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Ruby red color with purple hues in the glass.

Elegant, evolutionary bouquet with black and red fruits forming the basis. Raspberry and blackcurrant are combined with ripe cherry, plum while cinnamon, cloves and green pepper add a spicy character. Nuts, vanilla and chocolate gradually make their appearance, withleather notes, black tea, eucalyptus and ink completing the complex and still unfolding bouquet.

Moderate (+) volume body, with soft, velvety tannins and balanced acidity. Red and black fruit continue with the same intensity and in the palate in more spicy tones, with cinnamon and black tea adding character and insisting on the long-lasting aftertaste.

Technical stuff
Color Red
Type Dry
Year 2011
Alcohol 13,5 %
Origin Drama
Variety Cabernet Sauvignon, Merlot, Cabernet Franc
Aromas raspberry, currant, ripe cherry, plum, cinnamon, cloves, green pepper, nuts, vanilla, chocolate, leather, black tea, eucalyptus, ink
Bottle Size 750ml
Barrique 12 months
Serving temperature 16ºC
Aging 5 years
Closure Cork
Organic No

FEGGITES RED 2011 - OENOGENESIS WINERY

PAIR IT

Pair it with red meat on bbq, beef carpaccio or aged yellow cheese

Lasagna in the oven with mushrooms and prosciutto

Ingredients 

  • 20g butter
  • 2 onions, chopped
  • 3 cloves of garlic, melted
  • 750gr Portobello mushrooms cut in half
  • 15gr dried porcini mushrooms soaked in 150ml of hot water
  • 2 tablespoons of fresh thyme leaves
  • 200gr thin slices of prosciutto
  • 200gr grated mozzarella
  • 8 leaves of fresh lasagna
  • 2 tablespoons panko
  • 2 tablespoons grated parmesan cheese 

For the béchamel: 

  • 100gr butter
  • 100gr flour
  • 850ml semi-skimmed hot milk
  • 3 tbsps. grated parmesan cheese

Directions 

Preheat the oven to 180 ° C. Melt the butter in a pan and cook the onions until they are softened. Add the garlic and cook for a few more minutes. Add the Portobello mushrooms, the porcini after you drain them and thyme. Cook for 15 minutes or until softened. Add salt and pepper according to your preferences. 

For the béchamel, melt the butter in a saucepan and gradually add the flour while stirring well. Allow the mixture to saute for a few minutes and then add the milk, by stirring continuously until it thickens. Add salt and pepper. Finally, add the Parmesan. 

In a pyrex pan, apply the 1/3 of the mushrooms, prosciutto and mozzarella. Lay on them a layer of lasagna and 1/3 of the béchamel. Repeat, and finish with a layer of béchamel sauce. Apply panko and Parmesan on top and bake in the oven for 45 minutes or until golden.

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